| Servings | serves |
Ingredients
- 125 grams Butter
- 1 tin Sweetened Condensed Milk
- 4 tablespoons Milo
- 4 cups Rice Bubbles
- 2 cup Maltesers 1 cup goes into the base mix and the other cup is for the topping reserve 16 for topping and crush the rest
- 300 grams Dark Chocolate
- 1 tablespoon Coconut Oil melted – optional, you can just melt the chocolate alone if you like., or copha
Ingredients
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Instructions
- Line a 20 x 20cm cake tin with non-stick baking paper
- Over a medium heat, melt together the butter, condensed milk and 2 of the heaped tablespoons of Milo – stir continuously and remove from heat once combined.
- Place Rice Bubbles, additional 2 heaped tablespoons of Milo and 1 cup of Maltesers into a large bowl and gently mix together.
- Pour condensed milk mixture over Rice Bubbles mixture and stir to combine. Transfer to baking paper lined tin and flatter the top with a spatula. Place in fridge.
- Melt dark chocolate and coconut oil together in microwave in 10 second bursts until combined. Stir in between each 10 seconds. This should take a total of about 30 seconds.
- Reserve 16 Maltesers from your remaining cup and then roughly chop / blitz the rest.
- Pour melted chocolate / coconut oil mixture over the top of the Rice Bubble base and place 16 maltesers on top evenly as shown in the photos below. Scatter the remaining crushed Maltesers on top of the base.
- Refrigerate to set (about an hour) – remove 10 minutes before serving to slice easily. Make sure to use a sharp chefs knife
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